Paella de Marisco (Seafood Paella)

Method

1. 1
   • shrimp 500 g
   • fish stock 1¼ l
   • saffron 1 pinch
   • olive oil 4 tbsp

   Sear the shrimp shells — Warm the fish stock in a pot and steep the saffron in it. Heat the olive oil in a wide paella pan over medium-high heat and sear the shrimp shells for 3-4 minutes for extra flavor, then discard the shells.

   ⏱10 min
2. 2
   • onion 1
   • red bell pepper 1
   • tomato 4
   • garlic 4
   • smoked paprika 1 tsp

   Build the sofrito — Add the onion and red pepper to the pan and cook for 5 minutes until soft. Stir in the garlic, grated tomato and smoked paprika, and cook for 3 minutes until fragrant.

   ⏱10 min
3. 3
   • bomba rice 400 g
   • squid 300 g
   • fish stock 1¼ l
   • saffron 1 pinch

   Add rice and stock — Add the rice and stir for a minute to coat in the sofrito. Pour in the hot saffron stock and scatter the squid over the top. Bring to a boil, then simmer without stirring for 15 minutes.

   ⏱1 min
4. 4
   • bomba rice 400 g
   • shrimp 500 g
   • mussels 400 g
   • frozen peas 100 g
   • salt to taste

   Add seafood and finish cooking — Nestle the shrimp and mussels into the rice, scatter over the peas, and cook for 8-10 more minutes until the rice is tender, the liquid is absorbed, and the mussels have opened (discard any that stay closed). Season with salt.

   ⏱10 min
5. 5
   • lemon 2
   • fresh parsley 2 tbsp

   Rest and garnish — Remove from heat, cover loosely with foil, and let rest for 5 minutes. Scatter with parsley and serve with lemon wedges.